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Thursday, April 12, 2012

Strawberry Mousse Cake

Last month i did not make a Birthday cake for myself because I celebrated my Birthday in the flight when we returning from Melbourne..But I still think a Birthday must have a Birthday cake..Yesterday I purposely made this Strawberry mousse cake for myself..also i want to practise first because i am planning to make the same cake for my sister's coming Birthday.

These pictures were taken with all decorative items that i bought from Melbourne, a gorgeous Donna Hay cake stand, tea towel from Royal Albert (only able to buy tea towel as the tea set is very pricey) and Pashmak Persian fairy floss 波斯棉花糖 (bought it at Queen Victoria Market).

I like this simple way of making sponge cake disc, don't need to cut and slice !!

The original recipe suggested to add Brandy but i replaced with Grand Marnier, so aromatic !

To make mousse200g heavy cream40g sugar100g milk1 egg yolk4tsp powdered gelatin4tbsp waterMethod1. Add water with gelatin, set aside to bloom.2. Cook egg yolk and milk till combined. Melted gelatin over simmering water, pour into egg yolk mixure and mix well. Set aside to cool slightly.3. Beat cream with sugar till soft peak form (place over a bowl of ice water).4. Add gelatin mixture into cream and combine well.To assemble the Strawberry Mousse Cake25g dried cranberry, to soften by soaked it with Grand Marnier (or water), choppedMethod1. Remove strawberry jelly and place at the center of a 7” removable base pan.2. Pour in half of the mousse, and place a piece of 6” sponge cake at the center.3. Sprinkle cranberry on top of the cake, cover with the balance half of the mouse.4. Last, place a piece of 7” sponge cake. Refrigerated for 4hours or overnight or till set.5. Remove cake from the fridge, take a hair dryer to warm the pan for 1-2mins, remove the pan and upside down the cake. Serve cool and enjoy!